Sheet Pan Harissa Chicken with Veggies
Sheet pan meals are perfect for the busy weekdays. The formula you use is simple. Season + Grill + Eat!
There is no “right” combination. It’s whatever works for you. Sometimes, its really about what leftovers you have in your refrigerator. The game changer though is the seasoning. If you season it just right, it can be a scrumptious meal. And its a one pan meal! Can’t get better than that!
Ingredient List:
Serves: 2
1 pound chicken, cubed into chunks
1/2 pound carrots, slit lengthwise
1 bunch of asparagus, trimmed
I white onion, cut into large cubes
Sweet potato, cut into fries
A handful of shishito peppers
Veggie seasoning: Salt, pepper, garlic powder, paprika
Chicken seasoning: 4 tablespoons Harissa sauce, mild
Olive oil spray
Let’s Cook!
Preheat oven to 400 F.
Season the chicken with a tablespoon of olive oil and the Harissa sauce.
Season the vegetables (except shishito peppers) with olive oil, salt, pepper, garlic powder and paprika.
When the oven is ready, place the carrots and sweet potato on the tray and bake for 12 min.
Pull out and toss around/flip over.
Add the chicken, onions and asparagus to the same tray and bake for 12 minutes.
Pull out the sheet tray and remove the asparagus. They are ready!
Add in the shishito peppers (seasoned with salt) to the tray.
Cook for 6-7 more minutes.
Pull out the tray and check with a fork that the chicken and veggies are cooked.
Enjoy with a side of quinoa or warm wild rice!
Remember, to substitute the vegetables with whatever you enjoy. Just keep an eye on the baking time so you can adjust as needed.
Happy Cooking!
